Sundried Tomato Stuffed Mushrooms

-18 white mushrooms, stems pulled out and chopped fine and caps reserved (I used about 24 baby bella mushrooms. It just doesn't matter)

-1/2 cup finely chopped shallots

-2 garlic cloves, minced

-1/3 cup fine dry bread crumbs

-1 large egg yolk, beaten lightly

-1/4 cup fresh parsley leaves, minced

-1/2 teaspoon dried basil

-2 tablespoons freshly grated Parmesan

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop finely. Or you can use a few oil-packed tomatoes and skip the soaking step.

Lay mushroom caps face down on the baking sheet either lightly sprayed with cooking spray or parchment paper (remove the stems first). Bake them approximately 10 minutes, or until their liquid puddles underneath (since I used the meatier baby bellas, this took a bit longer). Remove from the oven. Carefully pour off the liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet heat oil over moderate heat and cook the chopped mushrooms stems, shallots, and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes. *Note I filled the mushroom caps a couple hours ahead of time, stuck the pan in the fridge, and then baked them off right before we wanted them.